Salsa Rosa Crudaethnic, salsa, sauces 1.50 lb ripe plum tomatoes peeled, seeded a 0.33 cup brine-cured olives such as nicoise 0.25 cup basil leaves, torn or coarsely chop 0.25 cup extra-virgin olive oil 1.00 small garlic clove(s) finely chopped 0.50 teaspoon salt 0.25 teaspoon pepper Place the tomatoes in a medium bowl. Stir in the olives, basil, oil, garlic, salt and pepper. Cover and let sit for at least 1 and up to 3 hours before serving. Can be made and refrigerated up to 1 day ahead. |
